Sous Chef -
Salary: HK$49,676 - HK$60,050
- Culinary or hospitality management Higher Diploma or equivalent professional experience in a high-volume kitchen
- 20+ years in progressive culinary roles during which 10 years management experience preferred. Candidate with less experience will be considered the position Junior Sous Chef
- Deep knowledge of flavor development, diverse cooking techniques, and ingredient sourcing
- Strong understanding of kitchen operations, workflow optimization, and service coordination
- Proven ability to design menus, conceptualize dishes, and apply menu engineering principles
- Experience with budgeting, inventory management, labor scheduling, and administrative tasks
- Excellent leadership, communication, and training skills
- Commitment to food safety, sanitation, and regulatory compliance
- Knowledge of HACCP, local health codes, and incident reporting
- Proficiency in Cantonese and English
- Computer literacy and familiarity with AI-assisted tools for menu design, forecasting, and operational analytics comfortable learning new software
